Marriott Jacksonville Hotel

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items

Employee personal belonging in front of microwave and clean plates In concierge lounge. Employee removed purse to properly store. Corrected On-Site

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit

cooked oatmeal (124F – Hot Holding) in steamtable across from stove. Operator reheated oatmeal to 165F during this inspect Corrected On-Site Repeat Violation Admin Complaint

Intermediate – Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening

Container of commercially packaged hummus opened two days ago not date marked. Operator date marked hummus Corrected On-Site

Intermediate – Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved variance for the method observed in use during the inspection. Corrective Action Taken Warning

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime

Two soda guns in bar area soiled

Also, blade of can opener in prep area soiled. Repeat Violation

Intermediate – Handwash sink used for purposes other than handwashing

Hand wash sink at closed end of kitchen used to fill container of hot water. Repeat Violation

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink

No paper towels at hand wash sink in bar area. Operator replenished paper towels. Corrected On-Site

Intermediate – Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Corrective Action Taken Warning